I recently came across a new cookbook called Food Swings by Jessica Seinfeld. I found some great recipes in her new book and since I love making soups I decided to try this recipe first. I added some vegetable fusilli pasta to make it more of a meal.

INGREDIENTS

3 tbsp extra virgin olive oil

1 medium vidalia sweet onion diced

1 1/2 tsp sea salt

2 large garlic gloves minced

5- 6 cups water

2 – 3 celery ribs cut 1/2″ thick

2 medium size carrots cut into 14/ inch sticks

2 medium zucchini not peeled cut into 1/2″ pieces

1 cup green beans cut into 1″ pieces

2 cups shredded green or white cabbage

1/4 tsp ground black pepper

1 19 ounce can red kidney beans rinsed and drained

1/4 cup of flat leaf Italian parsley

1/2 cup fresh grated parmesan cheese

1 box fusilli pasta

DIRECTIONS

In a medium pot boil salted water and then add a box of dried fusilli pasta. Cook for 10 minutes or until pasta is soft. Drain and set aside. In a separate large pot heat olive oil and saute chopped vidalia sweet onions and 1/2 tsp sea salt. Once onions are fragrant add minced garlic, celery and carrots. Cook for another 4 minutes. Add in zucchini, green beans, cabbage and 5 cups of water. Season with remaining sea salt and ground black pepper. Bring soup to a boil and reduce to medium temperature. Cook for 25 minutes or until vegetables are soft. Combine kidney beans and parsley to the soup and cook for another 10 minutes. Add in pasta and serve with grated parmesan cheese into each bowl. Enjoy!

Like this:

I purchased the Michael Smith Cookbook called Real Food, Real Good recently and made these easy and delicious burritos. They are a quick meal to make for lunch or dinner. I switched a few ingredients like using brown rice.

INGREDIENTS

2 tbsp safflower oil

1/2 vidalia onion chopped

2-3 garlic cloves chopped

1 tbsp chipotle chili powder

1 tbsp cumin powder

1 19 oz can red kidney beans or black beans rinsed and drained

1 28 oz can diced tomatoes

2 cups water

1 cup brown rice rinsed

1 tsp sea salt

Burrito Toppings

8 large whole wheat tortillas

2 cups shredded cheddar cheese

2 avocados diced

1 handful cilantro

1 cup spicy salsa

DIRECTIONS

In a pot put 2 tablespoons of oil. Saute onions, garlic, chipotle chili powder and cumin on medium heat for 3-4 minutes. Add in kidney beans, diced tomatoes, water, brown rice and sea salt. Bring to a boil then reduce heat to a simmer. Cook for 30 – 45 minutes and then remove from heat covered until juices absorb for another 10-15 minutes. Warm up tortilla on a pan and then add rice bean filling, shredded cheese, diced avocados and cilantro. Roll into a burrito. Serve with sweet potato as a side dish. Serve salsa on the side to dip. Enjoy!